Pork Tenderloin Sandwich

Method

1. Trim the 120 g piece of pork tenderloin of any silverskin, then butterfly it lengthways almost through and open it out like a book. Lay it between two sheets of cling film and pound with a mallet or heavy pan, working from the centre outwards, until it is an even 5 mm thick and roughly 20 cm across — much wider than the bun. Don't tear it; thin patches will overcook.
2. Set up three shallow dishes. In the first, mix 30 g plain flour with 0.5 tsp fine salt, 0.25 tsp black pepper and 0.25 tsp garlic powder. In the second, beat 1 egg with 2 tbsp milk until smooth. In the third, spread 40 g finely crushed saltine cracker crumbs.
3. Dredge the cutlet in the seasoned flour and shake off the excess, pass it through the egg wash letting it drip, then press it firmly into the cracker crumbs on both sides, packing crumbs onto every edge. Lay it on a rack and rest 10 minutes so the coating sets and won't slide off in the oil.